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How To: Clean and Sanitize Equipment

The Eight Rules of Cleaning & Sanitizing

When it comes to making wine or brewing beer, there is no such thing as too clean or too sanitized. The following list is from Five Star Chemicals & Supply Inc., leaders in brewing industry cleaning and sanitization products.
  1. You can only sanitize clean equipment.Powdered Brewery Wash (PBW) - an environmentally friendly cleaning agent
  2. Dirty equipment will always contain bacteria.
  3. MOST Cleaners ARE NOT sanitizers. Whether alkali or acid, the majority of cleaners should not be used as the final procedure.
  4. Sanitizers ARE NOT cleaners. Sanitizing is the final procedure after cleaning or on clean equipment just prior to brewing.
  5. Cleaning and sanitizing can be improved by time and temperature. Allowing longer contact time and/or increasing the temperature of solutions will improve the results.
  6. Do not overuse chemicals. “More is not better”. It normally requires more water and/or higher temperatures to rinse, and may leave an unwanted residue or just cake on to the equipment. Follow the directions.
  7. Cleaners and sanitizers must come in contact with 100% of the soils. This means that all blind areas, such as man-way lips or racking arms, must be hand cleaned and sanitized, use of spray balls can be very effective.
  8. Never add water to chemicals. Always blend cleaning or sanitizing chemicals into water.Five Star - Star San: an acid based, no-rinse sanitizer

Pink Stuff - Diversol - Sani-Brew

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